The Pioneer Woman Tasty Kitchen
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Szechuan Crispy Beef

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Level: Easy

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Description

Wonderful recipe that helped me use up the chiles my dad gave me from his garden.

Ingredients

  • 4 whole Eggs
  • ½ teaspoons Salt
  • ½ cups Cornflour
  • 1 pound Top Round Cut Into Strips
  • 4 Tablespoons Vegetable Oil
  • 1 whole Carrot, Shredded
  • 2 whole Green Onions, Cut Into 1 Inch Lengths
  • 2 whole Cayenne Chiles, Shredded
  • 3 cloves Garlic, Crushed
  • 2 Tablespoons Sugar
  • 2 Tablespoons Soy Sauce
  • 4 Tablespoons Wine Vinegar

Preparation

Mix together the eggs, salt and cornflour and toss the beef in this mixture until well coated. Heat the oil in a wok to 350 degrees (F), and stir-fry the beef for 1 1/2 minutes. Remove and drain on paper towels.

Reheat the oil and deep-fry the carrots for 30 seconds. Remove and drain on paper towels.

Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Heat though and serve.

2 Comments

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dragonstoy on 11.1.2010

The kind I use are are cayenne chiles. Just a nice medium amount of heat. Thanks for asking! I’ll make sure to stick that in the recipe.

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atablackbelt1997 on 10.30.2010

What kind of chiles do you recommend?

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